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Poco Loco Salsa

Updated: Mar 21

A good salsa has endless uses—spoon it over tacos, mix it into chilli con queso, or simply enjoy it as a dip. My slightly spiced Poco Loco Salsa, made with Smokey Joe's Poco Loco Rub, brings those bold, smoky flavours of Mexico to life.


What you need

5 ripe tomatoes

1/2 Red Onion

1 Green Capsicum

1 Red Capsicum

2 Jalapeños

1 Habanero

Coriander leaves, optional


What to do

  1. Halve the tomatoes and chillies, slice the capsicum into cheeks, and place them on a baking tray. Dust with half the Poco Loco Rub.

  2. Smoke at 120°C for about an hour until the tomatoes are slightly roasted but still hold their shape.

  3. Dice everything and mix. For a smoother salsa, blitz in a food processor, but I prefer it chunky.

  4. Stir in 2 tablespoons of Poco Loco Rub.


Finish it off with a handful of fresh coriander leaves if you’re a fan.


The salsa keeps really well in an airtight container or jar in the fridge, so feel free to make ahead of time and then use any leftovers on nachos or tacos.

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